Creamy vegan leek and celery soup

I don’t care, do you care? I mean it’s chilly outside, like really chilly. The air is cool, the skies are dark and it’s snowing; not all the time, but here and there.

So soup it is.

And you are going to LOVE this one – I’m telling you. I’ve never been a huge fan of cream of celery soup, it’s ok – just not my favorite; I always find it really watery and flavorless, even with all that cream. So of course, I challenged myself to make it, but make it real good.

Right about that time I received this gorgeous leek in one of my YYC Growers Harvest Boxes and I picked up a big beautiful head (stalk) of celery from the Saskatoon Farm – so I figured it was time to play around. And I’m so glad I did, because woah!!! This soup is to die for.

All you non-vegans are like….hmm….yeah right. YES, it is better than any cream filled celery soup you’ve had – seriously no joke. This soup has so much flavour you will be thanking me for sharing. But not only is it delicious, it is pretty darn good for you, pretty quick to put together and it has only five ingredients plus spices – leek, celery, white wine vinegar, extra virgin olive oil and vegetable stock; that is it.

YIELD – 4 servings

INGREDIENTS

1 average sized leek, thinly sliced (about 2 cups)

1 head of celery (about 6 cups)

1/4 cup extra virgin olive oil

4 L of vegetable stock

1 tbsp white wine vinegar

1 tsp turmeric

1/4 tsp white pepper

1/4 cup celery leaves, roughly chopped

DIRECTIONS

Heat the oil in a large heavy bottom pan on medium heat. Add the leeks and cook until soft. Then add the celery and cook until soft.

Add the vegetable stock and white wine vinegar and bring to a boil. Then simmer for 25 minutes.

Add the turmeric, white pepper and the celery leaves and simmer for another 10-15 minutes.

Remove soup from heat. Pour the soup into a Vitamix, or other high-powered blender or food processor and pulse until fully pureed.

Pour the soup back into the pot, heat to desired temperature and serve.